Chana Masala


Chana Masala or Chole Masala is a traditional Punjabi side dish. This recipe is made using boiled chickpeas in an onion-tomato base gravy seasoned with mixed spices. It tastes great with poori, bhatura , naan, roti and parathas. It is a perfect dish to go for your weekend brunch or even lunch and dinner. 

 INGREDIENTS:
  • 3/4th cup raw chickpeas or chana, soaked overnight
  • 3 medium tomatoes, finely chopped
  • 3 medium onions, finely chopped
  • 2 green chillies, finely chopped
  • 1 tbsp ginger garlic paste
  • 1 tbsp coriander leaves, finely chopped
  • 2 to 3 tbsp chana masala powder, store bought
  • 1 tbsp red chilli powder
  • 1/2 tsp jeera
  • 2 tbsp oil
  • 1 tbsp ghee
  • Salt to taste
METHOD:
  1. In a pressure cooker add soaked chickpeas, enough water, pinch of salt. Cook it on a medium flame for about 3 to 5 whistles. The chickpeas should be tender and soft.
  2. Heat oil and ghee in a pan. Add a tsp jeera and saute for a minute.
  3. Add finely chopped green chillies, onions and saute until the onions are transparent.
  4. Add finely chopped tomatoes, salt and saute until the tomatoes are soft and mushy. 
  5. Meanwhile in a small mixer jar add around 3 to 4 tbsp boiled chickpeas and grind to a smooth paste. Keep aside.
  6. Add a tsp of red chilli powder, chana masala powder to the onion-tomato mixture and fry well until raw smell disappears.
  7. Now add the ground paste and saute for a minute. 
  8. Add boiled chickpeas, water and adjust consistency. Add required amount of salt. Mix well.
  9. On a slow to medium flame cook the gravy covered for about 10 to 15 minutes. Keep stiring in between.
  10. Garnish with chopped coriander leaves.
  11. Serve it hot with poori or bhatura with a slice of onion and a lemon wedge.

Comments

Post a Comment